Chevre chicken breasts with squash

Yield: 4 servings

Measure Ingredient
2 larges Boneless chicken breasts split
\N \N Salt and pepper; as desired
4 smalls Zucchini
4 smalls Yellow squash
1 tablespoon Olive oil =OR=- Other cooking oil
4 slices Aged goat cheese, 1.5 oz ea.
1 medium Onion; finely diced
1 tablespoon Unsalted butter
2 tablespoons Chopped parsley

PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin. Add the onions to the skillet and cook, stirring, about 5 minutes or until soft. Transfer onions to a covered baking dish. Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes. Scrape into the baking dish, add desired salt and pepper and mix well. Arrange chicken on the squash, cover and place in the oven for 15 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately.

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